ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high.
- Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
- Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
- When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.
GRILLED RATATOUILLE PASTA SALAD
Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.
Provided by Anna Stockwell
Categories Grill Zucchini Eggplant Pasta Salad Tomato Mozzarella Vinegar Thyme Basil Summer Dinner Kid-Friendly Small Plates Vegetarian Pasta
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
- Cook pasta according to package directions.
- Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
- Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
SUMMERTIME SPAGHETTI WITH GRILLED MEATBALLS
After Hurricane Sandy, we were without power for two weeks. I learned what you can make on a grill, such as these smoky meatballs and tomato sauce. -Andrea Rivera, Westbury, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Cook spaghetti according to package directions; drain. , Meanwhile, combine onion, bread crumbs, egg, Parmesan, milk and seasonings. Add beef; mix lightly. With wet hands, shape into 1-1/2-in. balls. Place meatballs on greased grill rack; grill, covered, over medium heat until cooked through, about 10 minutes., For sauce, combine tomatoes, garlic, oil, sugar, salt, oregano and pepper in an 11x7x2-in. disposable foil pan. Grill over medium heat until sauce begins to simmer, about 10 minutes. Stir in basil., Serve meatballs and sauce with spaghetti; top with shredded Parmesan.
Nutrition Facts : Calories 446 calories, Fat 14 g fat (5 g saturated fat), Cholesterol 79 mg cholesterol, Sodium 470 mg sodium, Carbohydrate 55 g carbohydrate (7 g sugars, Fiber 4 g fiber), Protein 25 g protein.
GRILLED PASTA WITH GRILLED MEATBALLS
Grilling the pasta makes it entirely new, adding a smoky flavor and the occasional browned crunchy bit of pasta, which is delicious. Find out how to do it.
Provided by Michael Chiarello
Categories Beef Pasta Tomato Kid-Friendly Backyard BBQ Ground Beef Summer Grill Grill/Barbecue Small Plates
Yield Serves 8 as a first course
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the meat, eggs, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and form meatballs into about 1 1/2-inch balls with a 2-ounce scoop (see Chef's Note) or roll into balls with your hands.
- VAC-PACKED COOKING METHOD: Seal the meatballs with just a teaspoon of extra-virgin olive oil and cook them in 130°F water for 35 minutes.
- OLD-WORLD COOKING METHOD: Place the meatballs in a large saucepan or skillet on the stove (use 2 pans if they don't all fit in a single pan), add 1/2 cup of the water over them (1/2 cup water to each pan if using 2 pans), and cover. Steam the meatballs over medium heat for about 25 minutes. Transfer to a platter and refrigerate until you're ready to grill them.
- Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack. Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
- In batches, grill the meatballs in a cast-iron pan or plancha on the grill until they're well-browned all the way around, 4 minutes total for the vac-packed meatballs and about 6 minutes total for the pan-cooked meatballs. Remove from the heat and reserve.
- Fill a large pot with about 5 quarts of water, add the kosher salt, and bring to a boil over high heat on your stove. Add the pasta and cook until just al dente, 6 to 8 minutes. Drain the pasta, reserving 1 cup of the pasta water.
- Spread the pasta on a baking sheet and drizzle with 2 tablespoons of the olive oil, so it won't stick together.
- Lightly oil a long, flat grill basket or spritz with nonstick cooking spray. With tongs, add half the pasta to the basket, arranging it in a thin even layer. (If you have two grill baskets, cook both batches of pasta at once.) Place the basket on a rack over hot coals and turn frequently, until the pasta turns a golden color. You'll hear it crackling during grilling.
- Empty the grill basket into a large heat-proof bowl. Toss the pasta with 1 to 2 cups of Grilled Tomato Sauce. If it needs some moisture, add 1/4 cup of the reserved pasta water and toss again. Add the remaining 2 tablespoons olive oil, and 2 tablespoons of the pecorino cheese. Toss. Transfer to a serving bowl, top with the remaining pecorino cheese, and serve immediately.
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